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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Chilled recipes for summer

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Treacle pudding with vanilla custard


Don't feel like making custard? Just serve this English comfort classic with thickened cream or ice-cream instead. Or, for something different, drench it with milk for flavours reminiscent of Latin America's tres leches, or three-milks cake.

You'll need

120 gm (⅓ cup) treacle, plus extra warmed, to serve 120 gm softened butter, plus extra for greasing 120 gm caster sugar 230 gm self-raising flour 1½ tsp baking powder 3 eggs, lightly beaten 160 ml (2/3 cup) milk   Vanilla custard 1 vanilla bean, split, seeds scraped 600 ml pouring cream 300 ml milk

Method

  • 01
  • Preheat oven to 150C. Pour treacle into a buttered 1.2-litre ceramic heatproof bowl or dish, or a pudding mould and set aside. Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Sieve flour and baking powder over butter, then add egg and milk alternately, a little at a time, and beat until smooth. Transfer to prepared dish, smooth top and cover directly with a round of baking paper. Cover with foil, secure with kitchen string to prevent water seeping in and place in a large roasting pan.Add enough boiling water to come halfway up the sides of the dish and bake until puffed and golden, or a skewer inserted withdraws with moist crumbs only (about 1¾ hours; add more water if necessary).
  • 02
  • Meanwhile, for vanilla custard, place vanilla bean and seeds, cream and milk in a saucepan over medium heat and bring just to the boil. At the same time, whisk egg yolks and sugar in a bowl until very thick and pale. Carefully pour hot cream mixture over egg mixture, stirring continuously, then transfer to a clean pan. Cook, stirring continuously, over low-medium heat until mixture thickly coats the spoon (10-12 minutes). Strain into a bowl placed over ice and cool completely or serve the custard warm.
  • 03
  • Turn hot pudding out onto a plate, drizzle with extra treacle and serve with custard

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2016

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